Post by keknj on Aug 17, 2016 20:39:39 GMT

Pressure Cooker Creamy Tuscan Garlic Chicken

PrintPrep time10 minsCook time3 minsTotal time13 mins

Pressure Cooker Creamy Tuscan Garlic Chicken is a restaurant quality meal that you can make any night of the week, in your own Pressure Cooker, in less than 30 minutes, start to finish.Author: This Old GalRecipe type: Main Dish, Lunch, DinnerCuisine: ItalianServes: 4 servingsIngredients2 pounds Boneless Skinless Chicken Breasts, halved and pounded thin2 Tablespoons Olive Oil½ cup Unsalted Chicken Broth2 Garlic Cloves, minced2 teaspoons Italian Seasoning½ teaspoon Sea Salt (cut in half is using salted broth)¾ cup Heavy Cream1 teaspoon Lawry's Seasoned Salt Copycat Recipe (cut in half if using salted broth)½ cup Parmesan or Asiago Cheese1 cup Fresh Spinach, chopped½ cup Sun Dried TomatoesInstructionsSlice the chicken and then pound.Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.Wash and chop spinach.Add seasoned salt to the cream and set aside.Select Sauté or Browning on your Pressure Cooker and allow to heat.When hot, place all the chicken and marinade into Pressure Cooker cooking pot.Lightly Brown the piece of chicken on both sides.Pour in chicken broth and quickly deglaze the cooking pot.Lock on lid and close Pressure Valve.Cook at High Pressure for 3 minutes.When Beep sounds, carefully do a Quick Release.Select Sauté/Browning on your Pressure Cooker.Pour the cream and seasoned salt into the Pressure Cooker cooking pot.Simmer for about five minutes.Add in the cheese and combine.Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.NotesFor a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.

Another awesome chicken recipe. I made this for dinner last night and thought I'd have a nice lunch today on the leftovers. Yeah, I warmed them up and the kids spotted the dish. Guess who's scarfing them down. Yeah, not me!